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Wednesday, April 29, 2015

Aam Ki Launji |Green Mango Sauce With Jaggery | Kairi Ki Laungi

"Aam Ki Launji" means Green Mangoes saute in spices and little amount of jaggery is added to balance the tanginess of raw mangoes. Little water is added to form a thick gravy. Raw mangoes when simmered with mustard , nigella seeds along with few other spices and finally the jaggery in the end makes it a summer treat. It is finger licking tangy and sweet sauce which is a fantastic accompaniment with lunch during summer days. Kairi, means Unripe Green Mangoes that's why it is called as Kairi Ki Launji also in many states. The spices varies from state to state in North India. I kind of like the usage of jaggery more instead of sugar in chutneys so here you would see I have used jaggery. But you can use sugar if you like.

Mango being the King of all fruits, the versatility is offers is amazing. Juice, ice-creams, shakes, dals, rice, sorbet, jam, pickles, jelly, sauce are to name a few.  So learn this simple, quick Kairi Ki Launji and you can enjoy it with paratha /bread or have it after meals.
Have a look at some other recipe from Raw Mangoes:

1 1/2 cups Raw Mango, peeled and diced
3 tsp Mustard oil
1/4 tsp Fenugreek (methi) seeds
1/2 tsp Nigella (Kaloungi) seeds
1/2 tsp Fennel (Saunf) seeds
1/4 tsp Cumin (jeera) seeds
1/2 tsp Roasted Cumin powder
Asafoetida (hing) small pinch
pinch of Black Salt
1/4 tsp Chili flakes
1/4 tsp Turmeric powder
1/3 cup Water
4 tbsp Jaggery, shredded

Put the mustard oil in a pan and heat in on high flame till you can see the smoke. Remove the pan from the flame and let it cool for few seconds. This step is done to remove the raw smell of mustard oil from any dish. 

Put the pan back on low flame and now add methi, kaloungi, saunf and jeera seeds. Once it starts spluttering add hing, haldi, chili flakes and stir quickly. Immediately add raw mango cubes, salt and mix well with the spices. Cook for 2-3 minutes on low heat. 

Add water and cover the pan with a lid. In next 4-5 minutes you will see mangoes are almost cooked. Now add jaggery to the pan, mix well and simmer for another 5-6 minutes. When the jaggery is completely melted, taste and adjust the level of sweetness according to your taste.

 At this point I actually mash the mango pieces a bit to get a pulpy consistency. Now sprinkle some roasted cumin powder, black salt and combine well. Allow it to cool completely. Then you can transfer the launji to sterilized glass jars and store refrigerated for next 4-5 days. Each time use a dry, clean spoon to scoop out required quantity of launji.


  • If you are making it in huge quantity it may take some time to clean, peel and dice the raw mangoes. Just don't keep it open for a long time. Submerged the cubes in water or else they will become dry.
  • How much jaggery you need also depends on the sourness of your raw mangoes. So adjust the jaggery according to your taste.
  • You can use sugar instead of jaggery.

read more.. "Aam Ki Launji |Green Mango Sauce With Jaggery | Kairi Ki Laungi"

Wednesday, April 22, 2015

Vegetable Clear Soup | Veg Clear Soup Recipe

Vegetable Clear soup in the month of April ! Well this post got delayed by 2-3 months. But since one of my reader had requested for the same I had to overlook the timing. Soup is essentially a comforting food which is served during the starting of a meal. It could be classified in  two types such as clear or thick. Depending upon the thickness required agents like starch or cream is used. I find Vegetable Clear Soup a great source to use leftover vegetables and herbs. In winter times vegetable clear soups is the right choice for much needed nutrition and hydrating our body. Preparing such soup is very easy and does not take much time. Depending upon which vegetable flavor one wishes to emphasize, it could be given prominence. 

To make the Vegetable Clear Soup, I like to include all seasonal vegetables. The best part is that without using any kind of oil or butter soup could be tasty and healthy. So friends, if you wish to have a healthy lifestyle without compromising varied food, include vegetable clear soup in your day to day diet. Learn how to make Vegetable clear soup by following this easy recipe.
You can also check few other soup recipes:

1/3 cup Carrot, chopped
1 big Onion, chopped
1/3 cup Cabbage
handful of French Beans
1/3 cup Mushroom
1/4 cup Tofu
6-7 Broccoli florets
Spring onion
Bell peppers in Red, Green and Yellow
3-4 Garlic cloves, finely chopped
1 tsp Ginger
2 Green chilies, chopped
5 cups of Vegetable stock
2 tsp Vinegar
2 tsp Soya sauce
Salt and Black pepper to taste
2-3 tsp Oil

Wash, peel and slice all the vegetables, maintaining the same length. 

Heat oil in a pan, add ginger, garlic and green chilies. Stir fry for a second and then start adding vegetables one by one (except cabbage and spring onions). 

Turn on the heat to medium high. Add vegetable stock and boil until the vegetables are slightly tender. Add cabbage, tofu, soya and vinegar sauce. 

Taste and adjust the flavours according to suite your palate. Mix well and cook for another 2 minutes. Turn off the heat. Transfer the soup to the serving bowls. Sprinkle some ground pepper on top and serve hot !

read more.. " Vegetable Clear Soup | Veg Clear Soup Recipe"

Wednesday, April 8, 2015

How to Make Salted Chaas / Chaach | Indian Summer Drink

I spent most of childhood in North India, where we used to enjoy almost all the seasons, be it summer, autumn, spring or winter. If summer means more of Milkshakes, Chaas, Jaljeera, Mango shakes, ice-creams and so on then winter had all kind of soups. Any visit to Guajrati tradition of food, salted Chaach or Chaas would be served before a thali meal, same way you will be welcomed by Jaljeera in Rajasthani food joints. Chaas or Buttermilk is an ideal drink for summers. Chaach is basically flavoured with roasted cumin powder along with black salt. Although there are many versions of Chaas like Masala Chaach /Spicy Buttermilk, Pudina Chaas but I prefer this Salted Chaas. The difference between Salted Chaach and Lassi is that, Lassi is made out of thick curd and the thick butter that floats on top is added. Whereas Chaas is more diluted with chilled water. 

 I have been asked many a times from foreign friends that what is a buttermilk? I have answered essentially it’s a byproduct of yogurt separated from milk. This is a must have in Indian summer as it cools down the body and provides much needed calmness to it. Trust me in summer time the heat could dehydrate and sap your body from fluids which could make you seriously drained. Just a glassful of chaas or buttermilk and you are re renergized and good to fight back to the ruthless sun.

 Another benefit of chaas is that it acts as  a digestive in summer and keeps stomach cool and healthy. It not only removes toxins from the body but also cool down the system. You could add garnishing like mint or coriander leaves to make it according to your taste. Can’t think of any drink healthier than this. So engage your children this summer vacation by asking them to prepare this super easy summer drink which is also good for digestion !

2 cups Yogurt
1 cup Chilled water
1 tsp Roasted Cumin powder
1 tsp Black Salt or adjust it according to your taste
1 tbsp Chopped fresh Coriander leaves
Few Ice cubes


Combine all the above ingredients in a large bowl except Coriander leaves and with the help of a beater beat until its frothy. Now add in the coriander leaves and ice cubes. Serve in 2 large glasses or small 4 glasses. Garnish with roasted cumin powder and enjoy this refreshing summer drink !

read more.. "How to Make Salted Chaas / Chaach | Indian Summer Drink"

Thursday, April 2, 2015

Shikanji - Indian Lemonade

Summer Vacations are here ! Means that time of the year when we can have Ice-creams, Kulfis, Shikanji, Orange pop sticks without any roktok (stoppage). So today's post is about my favorite refreshing drink which is very famous in North India -Shikanji ! A healthy refreshing drink with an addition of lemon, cumin powder and kala nanak. Outside any Office gate, school or college you are sure to find a thelawala selling Shikanji for mere Rs. 5 ! Easy on your pocket too you see !

Summer is spreading it’s tentacles and to avoid getting dehydrated and refresh your senses there is nothing more effective than a large glass of fresh lemonade or “Shikanji ". Although there are canned and concentrated drinks available in the market, but you are never sure of what ingredients are being applied to enhance it’s taste or prolong it’s packed life. Lime being best source of Vitamin C protects body from various skin related diseases. So go ahead and enjoy a hot summer with ease.
If you want to check few more Summer special drinks then click on Papaya Orange Juice, Pomegranate Virgin Mojito, Honeydew Melon Juice, Fresh Black Grape Juice, Strawberry Milkshake

2 Lemons, soak them in warm water for 10-15 minutes
Soda / Sprite, chilled Or you can use chilled water instead
3 tbsp Sugar OR as required + 3 tbsp Water {Stir until dissolved}
1 tsp Roasted Cumin powder (jeera powder)
1/2 tsp Black Salt
1/4 tsp Ginger powder
Few Mint leaves
A few Ice cubes

Roll the lemons over your kitchen counter by slightly pressing them down. This actually helps them to release their juice. Slice the lemons and discard the seeds. Squeeze the juice with the help of your hand and keep aside. 

Add the syrup in your pitcher followed by ice cubes, lemon juice, black salt, cumin powder, ginger powder, and add sprite. Give a nice stir, taste and adjust sugar /lemon juice as per your liking. Pour into glasses, garnish it with mint leaves. Serve it chilled by adding a slice of lemon. Enjoy Desi Lemonade !!!

read more.. "Shikanji - Indian Lemonade"